Roast Butterflied Leg of Lamb

Looking for a show-stopping roast that’s quicker and easier than the classic bone-in leg? Enter the roast butterflied leg of lamb—the ultimate main dish for home cooks who want bold flavor, crispy edges, and juicy, tender slices every time. Butterflying the leg (removing the bone and flattening the meat) means more even cooking, faster roasting, and every bite gets soaked in herby, garlicky goodness.

Whether you’re feeding picky kids or impressing a crowd, this is the kind of centerpiece that always gets applause!

Why You’ll Love Roast Butterflied Leg of Lamb

• Faster cook time: Ready in under 40 minutes in the oven.
• Even roasting: No more guessing if the thickest part is raw while the edges dry out.
• Crispy edges, juicy middle: A wire rack keeps the bottom crisp and caramelized.
• Herb-packed crust: Mint, rosemary, garlic, and a little anchovy for savory depth.
• Easy to carve: Slices up beautifully for serving.

Ingredient Swaps & Tips

• No anchovies? Use a teaspoon of capers or just skip—they’re not strictly required, but add great umami.
• Dried herbs: Use half the amount if swapping dried for fresh.
• More heat? Add a pinch of chili flakes to the rub.
• Want to grill? This recipe is also perfect for an outdoor barbecue!

How to Roast Butterflied Leg of Lamb

This is one of those “looks fancy, cooks easy” dishes—just a quick trim, a punchy marinade, and a short roast in a hot oven. Here’s how to nail it:

Instructions

1. Prep the Lamb:
   Remove lamb from the fridge, unroll and lay flat on a board. Trim off extra fat and gristle for easier carving.
2. Butterfly Evenly:
   For thick parts, slice halfway through and open like a book so the whole roast is roughly the same thickness.

3. Score the Surface:
   Lightly score both sides in a 1-inch crosshatch. This helps the marinade soak in.
4. Mix the Herb Rub:
   In a bowl, mash anchovies with a fork, then add garlic, mint, rosemary, salt, and olive oil. Stir into a thick paste.

5. Rub the Lamb:
   Place lamb on an oil-sprayed wire rack set over a rimmed baking sheet. Rub the herb mixture all over, working it into every cut and crevice.

6. Rest at Room Temp:
   Let the rubbed lamb rest on the counter for an hour. This helps it roast evenly and soaks in all the flavor.
7. Roast:
   Preheat oven to 425°F. Slide the baking sheet (with lamb on rack) into the oven. Roast for 25–35 minutes, depending on thickness and desired doneness. For medium-rare, aim for an internal temp of 125–130°F in the thickest part.

8. Rest Again:
   Remove lamb and let it rest 10 minutes before slicing—this keeps all the juices in.
9. Carve & Serve:
   Slice thinly and pile onto a platter. Serve with your favorite sides, like roast potatoes or a fresh green salad.

Tips for the Best Butterflied Leg of Lamb

• Trim aggressively: Cleaner cuts = easier slicing and better eating.
• Use a thermometer: Only way to guarantee juicy, perfectly pink lamb.
• Rest before and after: Rest at room temp before roasting, and again after for best results.
• Try the grill: High heat + smoke = awesome crust and flavor.

Storage & Leftovers

• Fridge: Store slices or whole in an airtight container up to 4 days.
• Freezer: Wrap tightly and freeze up to 3 months.
• Reheat: Warm slices in a 300°F oven, loosely covered with foil, 10–15 minutes.

Serving Suggestions

• With roasted root vegetables or a lemony couscous salad.
• Sliced for lamb sandwiches with tzatziki.
• With a simple yogurt-mint sauce or chimichurri.

FAQ

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